MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Strawberry Mousse Cake
  Categories: Desserts, Cakes
       Yield: 10 servings
            --------sponge cake---------
            Pinch cream tartar
     1/4 ts Grated lemon rind
     1/2 c  All purpose flour
            --strawberry yogurt mousse--
   1 1/2    Env unflavoured gelatin
       2 c  Whole strawberries
       2 tb Lemon juice
     1/2 c  Whipping cream
       3 tb Water
       2 tb Strawberry or kirsch liqueur
       1    ------------------------
   1 1/2 c  Whipping cream
       3    Eggs, separated
     1/2 c  Granulated sugar
       1 ts Vanilla
            Pinch salt
       1    ------------------------
     1/4 c  Cold water
     1/3 c  Granulated sugar
     1/2 c  Plain yogurt
       3 tb Granulated sugar
            -cream frosting and garnish-
       2 c  Stawberries
       2 tb Granulated sugar
   CAKE:  Butter and flour the bottom and sides of a 9 inch spring form
   pan; set aside.  In a large bowl beat whites and cream of tartar to
   soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to
   beat to stiff peaks. In a separate bowl beat the yolks with remaining
   sugar until light yellow and thickened.  Scrape yolks over whites,
   add lemon rind and vanilla and fold together.  Sift flour and salt
   over batter, folding in gently but thoroughly.  Transfer to prepared
   pan.  Bake at 350 degrees F for 25 minutes or until the top springs
   back when lightly touched. Let cool in pan on wire rack.  If making
   ahead, remove from pan and wrap well for storage at cool room
   temperature for one to two days or in the freezer for up to 2 months.
   MOUSSE:  In a very small saucepan sprinkle gelatin over water; set
   aside. Rinse, hull and puree berries. In a small saucepan combine
   puree, sugar and lemon juice and heat gently just long enough to
   dissolve sugar. Remove from heat. Warm softened gelatin over low heat
   until clear and syrupy.  Stir into strawberry mixture.  Transfer to a
   large bowl and chill to consistency of raw egg white.  Whisk in the
   yogurt.  Whip cream until form; fold into mousse and return to
   fridge. SYRUP:  In a small saucepan bring water and sugar to a boil.
   Remove from heat, cool and stir in liqueur. ASSEMBLY:  Using a long
   serrated knife, but cake into 2 thin layers. Place top half, but side
   up, in the botton of a clean 9 inch spring for pan.  Drizzle half the
   syrup ivenly over the cut side of each of the 2 halves.  Spoon
   strawberry mousse over cake in pan; don't worry if mousse extends
   over the sides.  Set remaining layer, cut side over mousse, pressing
   gently.  Cover and chill thoroughly, overnight if possible. Release
   sides of pan, and using a wide lifter, transfer cake to service
   plate, doily-lined if you've thought that for ahead. CREAM FROSING
   AND GARNISH:  Rinse and hull berries. Slice thinly. Whip cream until
   it’s stiff and firm. Sweeten with sugar and spread ivenly over top
   and sides of cake. Arrange berry slices in circle around the top and
   bottom edges of the cake. Refrigerate until serving time, which
   should be within the following hour or two.